Virginia Seafood Recipes

Make a Chesapeake getaway in your own kitchen. These fresh seafood recipes, courtesy of the Virginia Seafood, can bring the fruits of the Bay into your own home for breakfast, lunch and dinner.

Breakfast

Oysters on the Half Muffin

4 thin slices country ham

Butter or Margarine

2 English Muffins, buttered and toasted

12 oysters

½ pint of Hollandaise sauce

In a skillet sauté ham lightly in butter, Remove and place a ham slice on each muffin half. Saute oysters on top of ham. Cover with warm hollandaise sauce. Serves 4

Chesapeake Crab Quiche

½ cup mayonnaise

2 tablespoons flour

2eggs beaten

½ cup milk

1 2/3 cup claw crabmeat

1/3 cup deiced onions

8 ounces grated Swiss cheese

9 inch pie crust

Combine mayonnaise, flour, eggs and milk and mix until blended. Stir in Crabmeat, onion and cheese. Pour mixture into pie crust. Bake at 350 until set, approximately 40-45 minutes

 

Lunch

Sea Scallops & Pasta Salad

1 ½ lbs sea scallops

1 12 oz. package colorful shell pasta(beet, tomato, spinach, and or/egg), cooked

1 cup frozen peas, thawed

1 cup cherry tomatoes, cut in half

1 small red onion, chopped

1/3 cup chopped, fresh parsley

Dressing

½ cup olive oil

¼ cup red wine vinegar

2 Tablespoon lemon juice

1 Tablespoon basil

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon pepper

Steam scallops. Scallops are done when they turn opaque white thought. Combine scallops, pasta, peas, tomatoes, onions and parsley in a large salad bowl, toss. Cover and refrigerated until ready to serve.

Dressing

Combine oil, vinegar, lemon juice, basil, salt, garlic and pepper in a shaker or jar (with a tight fitting lid) shake well. Pour dressing over salad immediately before serving. Makes 6-8 servings.

Virginia Seafood Gumbo

1 ½ Tablespoons

1 cup chopped onion

1 cup chopped green pepper

2 cloves garlic, minced

2 cups beef broth

1 16-0z can tomatoes

½ teaspoons salt

½ teaspoons thyme

½ teaspoons red pepper

½ teaspoon oregano, crushed

12 oz skinned and cubed (1-inch cubes) bluefish, catfish, or striped bass fillet

1 cup okra

 

Heat oil in a large pot or Dutch oven. Add onion, green pepper and garlic. Saute until tender. Add broth, tomatoes, and seasoning. Simmer for about 15 minutes. Add fish and okra. Cook briefly until fish are done through. Serve over rice.

Snack

Mini crab roll-ups

½ pound special or claw crabmeat

8 ounces chive cream cheese, whipped

2 Tablespoons chopped fresh parsley

1 Tablespoons minced onion

15 slices of white bread

1 pound bacon

Remove any remaining shell from crabmeat. Combine crabmeat, cream cheese, parsley and onion in a 2 quart mixing bowl. Mix well. Trim crust from bread. Spread each slice with a heaping tablespoon of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Wrap one piece of bacon around each bread roll and secure with wooden toothpick. Place on baking dish and bake at 350 for 25 minutes turning once during baking.

Dinner

Sauteed Virginia Sea Trout with Mushrooms

1 teaspoon olive oil

1 clove garlic, mashed

4 oz-can mushrooms, drained or ½ cup fresh sliced

2 Tablespoons light soy sauce

2 Tablespoons sherry

1 lb sea trout fillets

Heat olive oil over moderate heat. Add garlic and sauté. Add mushrooms, soy sauce and sherry. Move mushrooms to side of skillet. Add trout fillets, sauté briefly until fish flakes. Remove fillets to platter and top with mushrooms. Serves 3 to 4

Spicy Thai Clams With Pasta

1 Tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon minced shallots  

1 teaspoon minced ginger

1 red bull pepper, cut in strips

1 medium onion, cut in strips

½ lb mushrooms, sliced

½ lb asparagus, sliced

20 littleneck or cherrystone clams

1 can (10 oz) coconut milk

1 Tablespoon red curry paste

1 Tablespoon fish sauce

½ cup fresh cilantro, chopped

Salt and pepper to taste

Cooked Pasta

1 Tablespoons, chopped

 

Heat oil in skillet. Add garlic, shallots and ginger. Sauté until soft. Add red pepper, onion, mushrooms and asparagus. Saute briefly. Add the clams, coconut milk, curry paste fish sauce and half of the cilantro. Cover and steam until clams open. Season to taste with salt and pepper. (Fish sauce is salty so it may not need more salt.) Toss with pasta. Garnish with peanuts and remaining cilantro. Serves 4.

Heat.

More information about Virginia Seafood can be found at www.virginiaseafood.org.

Make your dishes extra special by supporting local Richmond businesses when purchasing fresh ingredients.

Ashland Farmer’s Market

17^th Street Market

South of The James Market

Ellwood Thompson’s

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